Lor Cheese vs Sap Sago Cheese
Lor Cheese is a soft cheese from Iran, while Sap Sago Cheese is hard and made from cow milk, originating in Switzerland.
What Is Lor Cheese?
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
What Is Sap Sago Cheese?
Sap Sago is a hard cheese originating from the Canton of Glarus in Switzerland. Made from skimmed cow's milk, this cheese is known for its notable green color, which comes from the addition of blue fenugreek. It has a natural rind and offers a strong herbal aroma. The texture is hard, making it suitable for grating. Often used as a seasoning or grated over pasta and salads, Sap Sago brings a unique flavor to various dishes. It's also known by alternative names such as Schabziger or Swiss Green Cheese.
What's the Difference Between Lor Cheese and Sap Sago Cheese?
- Origin: Lor Cheese (Iran), Sap Sago Cheese (Switzerland)
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Sap Sago Cheese (cow's milk)
- Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Sap Sago Cheese (skimmed)
- Texture: Lor Cheese (Soft), Sap Sago Cheese (hard)
Side-by-Side Comparison
| Lor Cheese | Sap Sago Cheese | |
|---|---|---|
| Country of Origin | Iran | Switzerland |
| Specific Origin | Azerbaijan And Kurdistan Provinces | Canton Of Glarus |
| Milk Type | Whey (from semihard cheeses like Peche) | Cow's milk |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | Skimmed |
| Texture | Soft | Hard |
| Rind | — | Natural |
| Aging | Fresh | — |
| Taste | Slightly sweet cream | — |
Taste Comparison: Does Lor Cheese Taste Like Sap Sago Cheese?
Their flavor profiles are distinct. On the nose, Lor Cheese offers no particular smell, contrasted with Sap Sago Cheese's herbal.
Can You Substitute Lor Cheese for Sap Sago Cheese?
Lor Cheese can stand in for Sap Sago Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard.
Which Is Better, Lor Cheese or Sap Sago Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Lor Cheese. For a hard profile, Sap Sago Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Lor Cheese the same as Sap Sago Cheese?
No, they're distinct cheeses. Lor Cheese originates in Iran, while Sap Sago Cheese comes from Switzerland.
Is Lor Cheese similar to Sap Sago Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Sap Sago Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Sap Sago Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Lor Cheese made of?
Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
What is Sap Sago Cheese made of?
Sap Sago Cheese is made from cow milk (skimmed). It originates in Switzerland.
Which should I choose, Lor Cheese or Sap Sago Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Sap Sago Cheese is hard.